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Argentine Asado Dinner Party
- Thread starter richard-in-cincy
- Start date
amanda_pennsylvania
Well-known member
Just to clarify, is the Salsa Provenzal the vinegrette? (Salad looks lovely.)
richard-in-cincy
Well-known member
Yes. You can use your favorite vinaigrette or dressing. We adore this salad.
amanda_pennsylvania
Well-known member
That is a beautiful photo.
amanda_pennsylvania
Well-known member
Wow. What an effort!
How much were you able to do ahead of time?
How much were you able to do ahead of time?
richard-in-cincy
Well-known member
Much
It was actually fairly easy. I did most of the shopping the weekend before (except the berries and vegetables) and made the chocolate sauce and the dulce de leche. I made the salsas; alfajores; empanada dough and filling; yerba mate syrup, and ice cream 3 days before. I baked bread, set the table, and arranged the serving platters the day before. I wanted all the kitchen mess stuff done before my housekeeper arrived on Friday.
The day of the party, I made the potato salad in the morning, I grilled mid-afternoon, placed the meat in a large pan, covered with foil, and placed in the oven at 175F to hold. Vegetables I held at room temp. No one got rare steak, but it was all yummy and so tender held for 2 hours that way. I plated the food and covered with plastic wrap and set it out on the buffet a couple hours before company arrived. Then I helped myself to a yerba mate martini and went off to the shower an hour before company arrived.
It was actually fairly easy. I did most of the shopping the weekend before (except the berries and vegetables) and made the chocolate sauce and the dulce de leche. I made the salsas; alfajores; empanada dough and filling; yerba mate syrup, and ice cream 3 days before. I baked bread, set the table, and arranged the serving platters the day before. I wanted all the kitchen mess stuff done before my housekeeper arrived on Friday.
The day of the party, I made the potato salad in the morning, I grilled mid-afternoon, placed the meat in a large pan, covered with foil, and placed in the oven at 175F to hold. Vegetables I held at room temp. No one got rare steak, but it was all yummy and so tender held for 2 hours that way. I plated the food and covered with plastic wrap and set it out on the buffet a couple hours before company arrived. Then I helped myself to a yerba mate martini and went off to the shower an hour before company arrived.
richard-in-cincy
Well-known member
Dulce de Leche
4 cups whole milk
12 oz. sugar
5 oz. glucose
1 tsp. vanilla
1/4 tsp. baking soda
Place milk and sugar into large heavy pan on very low heat. Add glucose and vanilla, stirring until sugar dissolves. A flat wooden spatula is ideal to continuously scrape the bottom of the pan throughout the cooking. Cook for 45-60 minutes, stirring frequently.
Blend soda with 1 tbls cold water and stir into mixture. This is where you are thankful that you've used a very large pot as the cooking milk is going to start bubbling and foaming up to a great mass. Continue cooking, stirring constantly, until the mixture is thick and a rich tan color.
To test, left your spoon and drizzle some of the mixture over the surface. it it forms a ribbon that does not disappear after 10 seconds, it is ready.
Immediately set the pan in a basin of ice water to stop the cooking. If the mixture overcooks it could burn or become so thick it is not spreadable.
Cool completely, stirring occasionally, then transfer to a container with a lid. Refrigerate until ready to use.
4 cups whole milk
12 oz. sugar
5 oz. glucose
1 tsp. vanilla
1/4 tsp. baking soda
Place milk and sugar into large heavy pan on very low heat. Add glucose and vanilla, stirring until sugar dissolves. A flat wooden spatula is ideal to continuously scrape the bottom of the pan throughout the cooking. Cook for 45-60 minutes, stirring frequently.
Blend soda with 1 tbls cold water and stir into mixture. This is where you are thankful that you've used a very large pot as the cooking milk is going to start bubbling and foaming up to a great mass. Continue cooking, stirring constantly, until the mixture is thick and a rich tan color.
To test, left your spoon and drizzle some of the mixture over the surface. it it forms a ribbon that does not disappear after 10 seconds, it is ready.
Immediately set the pan in a basin of ice water to stop the cooking. If the mixture overcooks it could burn or become so thick it is not spreadable.
Cool completely, stirring occasionally, then transfer to a container with a lid. Refrigerate until ready to use.
richard-in-cincy
Well-known member
That is SallyBR's recipe for Cauliflower Tortillas
This was a while ago. I think I filled them with slices of smoked brisket, salsa, cilantro, avocado, and sour cream. Yummy stuff.
https://bewitchingkitchen.com/2015/04/18/cauli-tillas-going-low-carb-and-loving-it/
This was a while ago. I think I filled them with slices of smoked brisket, salsa, cilantro, avocado, and sour cream. Yummy stuff.
https://bewitchingkitchen.com/2015/04/18/cauli-tillas-going-low-carb-and-loving-it/
Funny, I was just wondering the other day, how I must have lost my invite! : ) What an amazing
event you pulled off! Your guests certainly were treated to a very special dinner. One that I am sure they will never forget! Kudos to you and T for sharing your culinary memories of your vacation.
event you pulled off! Your guests certainly were treated to a very special dinner. One that I am sure they will never forget! Kudos to you and T for sharing your culinary memories of your vacation.